No-Bake Lemon Cheesecake Mousse Pie with Coconut Macadamia Crust Recipe

Introduction

This No-Bake Lemon Cheesecake Mousse Pie with Coconut Macadamia Crust is a refreshing and creamy dessert that’s perfect for warm days or any time you want a light, tangy treat. The crunchy coconut and macadamia nut crust complements the silky lemon mousse filling beautifully.

Ingredients

• 24 ounces cream cheese, softened to room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups powdered sugar
• 1 cup heavy whipping cream
• 1/2 cup vanilla Greek yogurt
• Zest of 1 lemon
• Juice of 2 lemons
• 4 graham crackers (the full “sheets”), broken into pieces
• 1/2 cup unsweetened shredded coconut
• 1 cup macadamia nuts
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• Lemon slices, if desired
• Edible flowers (optional)

Instructions

1. Step 1: Make the crust. Toast the shredded coconut in a skillet over medium heat, stirring frequently, until golden brown. Be careful, as coconut can burn quickly. Combine the toasted coconut, graham crackers, macadamia nuts, salt, and sugar in a food processor and pulse until fine crumbs remain.
2. Step 2: Add the melted butter to the food processor and pulse again until the mixture is moistened and sticks together. Press the mixture into the bottom and about 1/2 to 1 inch up the sides of a 9-inch springform pan. Set aside.
3. Step 3: In a stand mixer bowl, beat the softened cream cheese, vanilla extract, salt, and powdered sugar on medium-high speed until fluffy, about 2–3 minutes, scraping down the sides as needed.
4. Step 4: Add the heavy whipping cream, vanilla Greek yogurt, lemon zest, and lemon juice. Beat on medium speed for 1–2 minutes, then increase to high speed and mix for another 3–4 minutes until the mixture is thick and creamy.
5. Step 5: Pour the lemon mousse filling into the prepared crust. Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until the filling has set.
6. Step 6: Before serving, garnish with lemon slices and edible flowers if desired for a beautiful presentation.

Tips & Variations

• For a nuttier flavor, lightly toast the macadamia nuts along with the coconut before processing.
• Use lime zest and juice instead of lemon for a different citrus twist.
• If you prefer a sweeter crust, increase the sugar by 1 tablespoon.
• Substitute coconut oil for butter in the crust for a dairy-free option.
• For added texture in the filling, fold in small chopped macadamia nuts before chilling.

Storage

Store the cheesecake mousse pie covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to prevent the crust from becoming soggy. When ready to serve, let the pie sit at room temperature for about 10 minutes for a creamier texture. This dessert is not suitable for freezing, as it may alter the texture of the mousse.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt provides a thicker consistency that helps the mousse hold its shape better. If using regular yogurt, choose a thick variety and consider draining it slightly to remove excess liquid.

Do I need a springform pan for this recipe?

A 9-inch springform pan is ideal because it allows you to easily remove the delicate mousse pie without disturbing the crust. If you don’t have one, you can use a regular pie dish, but be careful when slicing and serving.